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  2. 20 Chocolate Brands That Use the Highest Quality Ingredients

    www.aol.com/lifestyle/20-chocolate-brands...

    Chocolove also offers flavors like Coffee Crunch and Salted Caramel in Dark Chocolate and Cherries and Almonds in Dark Chocolate. ... vegan, kosher, gluten-free, and dairy-free. If 80% dark ...

  3. Dark chocolate - Wikipedia

    en.wikipedia.org/wiki/Dark_chocolate

    Dark chocolate is harder than milk chocolate, [29] due to its particle size and fat and lecithin content. [30] Dark chocolate has a more bitter and intense flavor than milk chocolate, due to a higher proportion of cocoa mass, [31] which contains theobromine, caffeine, l-leucine, and catechin flavonoids. [32]

  4. Eggs as food - Wikipedia

    en.wikipedia.org/wiki/Eggs_as_food

    In Northern Europe and North America, Easter eggs may be hidden by adults for children to find in an Easter egg hunt. They may be rolled in some traditions. [134] In Eastern and Central Europe, and parts of England, easter eggs may be tapped against each other to see whose egg breaks first. [135]

  5. McMuffin - Wikipedia

    en.wikipedia.org/wiki/McMuffin

    McMuffin is a family of breakfast sandwiches sold by the international fast food restaurant chain McDonald's.The Egg McMuffin is the signature sandwich, which was invented in 1972 by Herb Peterson to resemble eggs benedict, a traditional American breakfast dish with English muffins, ham, eggs and hollandaise sauce.

  6. Egg white - Wikipedia

    en.wikipedia.org/wiki/Egg_white

    Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg.

  7. Egg lecithin - Wikipedia

    en.wikipedia.org/wiki/Egg_lecithin

    Egg lecithin has emulsification and lubricant properties, and is a surfactant.It can be totally integrated into the cell membrane in humans, so does not need to be metabolized and is well tolerated by humans and nontoxic when ingested; some synthetic emulsifiers can only be excreted via the kidneys.

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